Basil Sorbet - Euan

Ingredients

600ml water

300g caster sugar

100g fresh basil

juice of 3 limes

Method

Put the sugar and 600ml water in a pan and bring to the boil. Take the pan off the heat, set the syrup aside to cool and then chill in the fridge.

Put the basil leaves and chilled syrup into a blender and blitz until smooth – don’t blend for any longer than you need or the mixture will get too warm and lose its bright green colour.

Sieve and then transfer mixture to an ice cream machine. While it is churning, add the lime juice and continue to churn until frozen. Store in a freezer until needed.

If you don’t have an ice cream machine, pour mixture into a tray and freeze. Six to eight times during the freezing process take the mixture out and stir until ice crystals start to form. Fluff again with a fork before serving.